2 cups boiling water
1 3/4 cups unbleached AP flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup firmly packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3 medium-sized cooking apples, such as granny smith or rome beauty, peeled, cored, & finely shredded
1 tbs fresh lemon juice
1 tsp vanilla
1 lg egg OR replacement mixture for 1 egg
2 tbs corn oil OR other mild-tasting oil
1/2 cup coarsely chopped pecans

place a rack or trivet in a 6 qt slow cooker. add the boiling water, cover, & turn the heat setting to HIGH. lightly oil a baking pan that will fit in the slow cooker & set aside.

in a lg mixing bowl, sift together the flour, baking powder, salt, & baking soda. add the brown sugar & spices & stir to combine.

in another lg mixing bowl, combine the apples & lemon juice, stirring to coat. stir in the vanilla, egg or egg replacement mixture, & oil. add the dry mixture to the wet mxture, about one-third at a time, mixing well as you go. fold in the pecans.

transfer the batter to the prepared pan & cover tightly with aluminum foil, making several holes in the foil for steam to escape. place on the rack, cover, & cook on HIGH for 3 1/2-4 hours, until a tester inserted in the center comes out clean.

remove the foil & let cool for 15 minutes before serving.

8 servings